Violet Velvet Cake Recipe

Imagine sinking your fork into a slice of the enchanting Violet Velvet Cake, a dazzling twist on the classic red velvet. This cake harnesses the rich, natural purple hues of ube, the beloved Filipino purple yam, blending velvety softness with a hint of nutty sweetness that delights the senses. Each luscious layer is cloaked in a fluffy coconut buttercream that’s creamy and subtly tropical, making this dessert not just a feast for the palate but also a stunning centerpiece that elevates any celebration or cozy gathering. Violet Velvet Cake dreams are made of this vibrant, moist, and utterly unforgettable treat.

Ingredients You’ll Need

This Violet Velvet Cake comes together with a handful of simple but essential ingredients, each thoughtfully chosen to build the flavor, texture, and that signature violet hue. From the delicate crumb of cake flour to the luscious creaminess of coconut milk and butter, every element plays a delicious role in creating this dessert’s magic.

• Cake flour: The secret to a light, tender crumb that makes the cake feel like a soft cloud.
• Baking powder: Helps the cake rise perfectly for that airy texture we all love.
• Salt: Enhances all the cake’s flavors, balancing sweetness beautifully.
• Sugar: Sweetens the cake just right without overpowering the natural ube flavor.
• Vegetable oil: Keeps the cake moist and delicate through every bite.
• Ube purée: The star ingredient; boiled and mashed purple yam gives the cake its iconic color and subtly nutty taste.
• Coconut milk: Adds richness and a hint of coconut creaminess that pairs wonderfully with the ube.
• Vanilla extract: Brings warmth and depth to the cake’s flavor profile.
• Purple food coloring (optional): For those who want that extra vibrant violet shade, without affecting the taste.
• Vegan butter (for frosting): Provides a creamy, luscious base for the coconut buttercream.
• Powdered sugar: Sweetens and thickens the buttercream to a dreamy consistency.
• Coconut cream: Infuses the frosting with tropical richness and velvety smoothness.

How to Make Violet Velvet Cake

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 175°C (350°F) and preparing two 8-inch cake pans with greasing or parchment. In a large bowl, whisk together the cake flour, baking powder, and salt. This blend ensures your cake layers rise evenly with a perfect texture, setting the stage for that melt-in-your-mouth softness.

Step 2: Combine Wet Ingredients

In a separate bowl, mix the vegetable oil, sugar, ube purée, coconut milk, and vanilla extract until everything is smoothly integrated. This combination is where the magic begins—the ube adds color and a subtle earthiness, while the coconut milk and oil keep the batter luxuriously moist and tender.

Step 3: Bring Wet and Dry Together

Gently fold the dry ingredients into the wet mixture using a spatula or mixer on low speed. The batter should be smooth and thick, with that gorgeous purple tone. If you want a deeper violet color, add a bit of purple food coloring here and mix just until combined to avoid overworking the batter.

Step 4: Bake to Perfection

Divide the batter evenly between your two prepared pans and bake for 30 to 35 minutes. You’ll know the cakes are ready when a toothpick inserted in the center comes out clean. Let them cool completely in their pans before transferring to a wire rack—patience here ensures the frosting won’t melt or slide.

Step 5: Make the Coconut Buttercream

While your cake cools, beat the vegan butter until creamy and fluffy. Gradually add the powdered sugar, then incorporate the coconut cream and vanilla extract. Continue beating until the frosting reaches a smooth, spreadable consistency. The coconut cream elevates this buttercream, giving it a tropical richness that perfectly complements the ube.

Step 6: Assemble and Frost

Place one cake layer on your serving plate and generously spread a thick layer of coconut buttercream over it. Add the second cake layer on top, then frost the entire cake with the remaining buttercream. For an extra special touch, garnish with shredded coconut and delicate lilac sprinkles, adding texture and a whimsical pop of color.

How to Serve Violet Velvet Cake

Garnishes

To make your Violet Velvet Cake pop visually and texturally, I love using toasted shredded coconut alongside purple or lilac sprinkles. These add a gentle crunch and a delicate color contrast that feels both playful and elegant. Edible flowers like violets or pansies can also make a stunning statement if you want to impress your guests even more.

Side Dishes

This cake pairs beautifully with fresh fruit like ripe mango slices or tangy berries that balance the cake’s richness. A small scoop of coconut or vanilla ice cream will also elevate the experience, offering a cold, creamy counterpoint to each warm, fluffy bite of Violet Velvet Cake.

Creative Ways to Present

Consider stacking mini Violet Velvet Cakes for a charming dessert display, or bake cupcakes using the same batter for a darling party platter. Drizzling a bit of ube glaze or dusting with coconut flakes before serving adds unique flair that will wow everyone at your table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Violet Velvet Cake in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to refrigerate it to keep the coconut buttercream firm and fresh. Just let the cake sit out for a little while before enjoying to bring back its tender texture.

Freezing

Want to save some for later? Wrap your frosted or unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to a month. When you’re ready for a slice, thaw overnight in the refrigerator, then allow it to warm to room temperature for the best flavor and texture.

Reheating

Violet Velvet Cake is best enjoyed cool or at room temperature, so avoid microwaving to reheat. If desired, you can bring frozen or refrigerated slices to room temperature naturally or enjoy chilled for a refreshing tropical treat.

FAQs

Can I use fresh ube instead of purée?

Yes, but be sure to boil and mash fresh ube thoroughly before incorporating it into the batter to achieve the right texture and flavor. Using purée ensures consistency in moisture and taste.

Is the Violet Velvet Cake suitable for vegans?

Absolutely! This recipe uses vegan butter and coconut milk, making it 100% plant-based and perfect for vegans or anyone avoiding dairy.

What if I don’t have purple food coloring?

No worries! The natural ube purée provides a beautiful purple color by itself. Purple food coloring is purely optional for deepening the hue without changing flavor.

Can I substitute coconut milk with regular milk?

While regular milk can be used, coconut milk gives the cake its unique richness and subtle tropical flavor that pairs perfectly with ube. For best results, stick to the coconut milk if you can.

How thick should I frost the cake layers?

Generous frosting between layers is key to balancing the cake’s dense, moist texture with light, fluffy sweetness. Aim for about a half-inch layer of coconut buttercream between and on top for that signature Violet Velvet Cake experience.

Final Thoughts

If you’re ready to bring something extraordinary to your dessert table, this Violet Velvet Cake is an absolute must-try. Its captivating color, moist crumb, and dreamy coconut buttercream frosting come together in a way that’s both comforting and exciting. Trust me, once you make this cake, it will become one of your favorite go-to recipes for celebrations and special moments alike. So go ahead, bake with love, and let Violet Velvet Cake brighten your day and delight everyone lucky enough to share a slice.